There is nothing like a juicy burger, all siz- zling and crackling right off the grill to get the appetite going. I love grilling season and will arm wrestle my husband to see who gets to do the honors.
The Perfect Burger
This mix is my favorite. The beef chuck provides the rich, fatty beefy flavor and the brisket adds a heartiness and dense texture. You can try other beef mixes but be sure to look for well-marbled meat and fat.
The Best Veggie Burger
Sometimes a veggie burger just hits the spot, especially when you want a dairy dessert! I added curry spices to my veggie burger as they pair well with the mango-habanero ketchup. If you are not a curry fan, leave them out.
I am not sure why most ketchups have tomatoes in them. Ketchup is actually an ancient Chinese concoction of pickled fish and spices that evolved into the tomato version we all know. As a different topping for my vegetable burgers I thought I would explore other versions of ketchup. Peaches have a dense texture that lends well to a thick burger topping condiment. I love the floral flavor of mangoes and the layer of flavor they lend to the sauce. I added a fruity habanero pepper to the mix. If you like spicy food, I urge you to try the habanero. Habanero peppers are definitely spicy but have a fruity-complex flavor and not heat. If you are unsure, just use a sliver of the pepper to try it.
Banh mi sandwiches are a byproduct of French colonialism in Indochina, combining French and Vietnamese ingredients and flavors. Banh mi sandwiches are my favorite sandwich and I cannot get enough of the lip-smacking sweet- sour and savory deliciousness. This is my latest Banh mi variation.
I like to use a combination of fresh Wild salmon and smoked salmon (not lox) for my salmon burgers. The briny fresh salmon alone would be “blown away” by the hot smoky grill or even a hot grill pan, but in combination with a smoked salmon, the fresh flavor shines through the smoke and is a brightly flavored alternative to a beef burger.
I use an aioli to bind my ingredients. The fat, in this case the egg yolks and oil, keep the patty intact and add moisture to the mix. I do not use starchy binders like breadcrumbs or flour as the delicate salmon texture would be lost to the gummy starch.
I added lime and ginger to my aioli for my rendition of the classic Vietnamese/French sandwich. I like the bright and “sunshiny” flavors.